The restaurant-style Bhindi Masala Recipe is a delicious gravy cooked in a flavorful onion tomato gravy. This is one of the recipes which can be served on a special occasion or when you are craving something different and delicious.
If you are an okra/bhindi/ladyfinger fan then you are gonna love this bhindi masala curry/gravy. This recipe requires basic ingredients easily available at home and make this delicious masala bhindi curry. It has a thick gravy texture and requires shallow frying bhindi followed by mixing with onion-tomato-curd gravy and common curry spices. I have added potato in this recipe but it’s totally optional you may skip it.
Usually, I make a Bhindi fry, Kurkuri bhindi or Stuffed bhindi to be served along with dal-rice. We have had bhindi masala with gravy a couple of times in restaurants and we always loved it. This recipe requires little more than the regular oil for making curry that’s the reason I make it once in a while.
While writing this post, I still remember the flavors and taste of this bhindi curry. It was damn good. This bhindi gravy goes well with soft phulkas, chapatis, or parathas. This spiced okra curry also goes well with steamed rice.
Do try other recipes :
- Gatte Ki Sabji
- Arbi Masala Dry Veg
- Gujarati Kadhi
- Punjabi Kadhi Pakora
- Arbi Curry
- Jackfruit Curry
- Jackfruit Dry Veg
- Drumstick Curry
- Lauki Kofta Curry
- Egg Curry
Level: Intermediate(Medium) ∏ Measurement: 1 Cup ≡ 250 ml ≡ 250gm
For Shallow Frying
How to make Bhindi Masala Gravy
Step1: Rinse 250 grams bhindi (okra) well in water using a colander or strainer. Spread them on a thali or plate and let them dry on their own under the fan. You can even wipe dry each bhindi with a clean kitchen towel. Once it is completely dry remove head and tail of it.
Step2: Cut bhindi/okra in halves or in 2 inch pieces. Transfer them to a large mixing bowl.
Step3: Add 1/2 teaspoon besan, 1/2 teaspoon Kashmiri red chili powder, 1/2 teaspoon lemon juice.
Step4: Sprinkle some salt. Mix them well until all the spices are coated.
Step5: Heat 2 teaspoon oil in a kadai/pan on medium-low flame. Add bhindi and let it sauce for 4-5 minutes.
Step6: Once they are almost 60-70 % cooked transfer them to a plate. Keep aside.
Step7: In the same pan/kadhai add chopped/sliced potato. Saute it for 4-5 minutes. Adding potato is optional.
Step8: Once potato turns golden brown in colour using slotted spoon transfer them to a plate.
Step9: Whisk 1/2 cup of curd till smooth, then add dry spices powder like 1/2 teaspoon turmeric powder, 1 teaspoon Kashmiri red chili powder, 1.5 teaspoon coriander powder, 1/2 teaspoon cumin powder/jeera powder.
Step10: Mix all the spices very well then keep it aside.
Step11: Heat the same pan on low-medium flame. Add 1-2 tablespoons of oil if required. Once the oil/ghee is hot enough add 1 bay leaf, 1 teaspoon cumin seeds, 1/2 inch cinnamon stick along with a pinch of asafoetida. Saute for 20 seconds till all the spices crackle.
Step12: Add finely chopped onion and saute over medium heat till onion turn light brown in color. It will take around 4-5 minutes. You may cover the pan to speed up the process. Keep stirring in between.
Step13: Add 1 teaspoon ginger garlic paste, 2-3 slit green chilies along with salt as per taste. Saute for 2 minutes.
Step14: Once the onions turn light brown add pureed tomato-ginger-garlic-chili mixture. Saute it for 4-5 minutes on medium flame. Keep stirring.
Step15: Now lower the flame or turn it off for a while and add a curd-spice mixture.
Step16: Mix it well with the onion-tomato masala paste. Now heat the pan on a low-medium flame and keep on stirring continuously while the curd gets cooked.
Step17: Cover the pan/kadhai and let it cook for 4-5 minutes till you see some oil floating on top.
Step18: Add 1 cup of warm water. Mix it well. Let the curry come to a boil.
Step19: Now add sauteed bhindi and potato.
Step20: Mix everything very well then cover the pan. Simmer the gravy on a low-medium flame for about 6-7 minutes or until the bhindi and potatoes are cooked well. Stir at intervals.
Step21: Adjust the thickness of the gravy and salt. Do note that on cooling the gravy thickens more. Then add 1/2 teaspoon garam masala, 1 teaspoon Kasuri methi/dry fenugreek leaves and let it cook for 1 minute.
Step22: Once done turn off the flame. Add chopped coriander leaves.
Step23: Serve Bhindi Masala Gravy with roti or parathas or with steamed rice. Enjoy!
- Always add room-temperature curd into the gravy. Also, whisk it well before adding otherwise the curd will disintegrate.
- Make sure the curd is not sour else curry will have mild sour taste.
- While adding curd to the masala paste make sure to lower or turn off the flame.
- To adjust the tanginess of the curd and tomato you may add some sugar in the curry.